Ingredients
Scale
- 1 medium head of green cabbage (about 2 lbs), finely shredded
- 2 large carrots, peeled and grated
- 1/2 red onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup granulated sugar (adjust to preference)
- 1/2 cup neutral oil (like vegetable or canola oil)
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Start by cleaning your vegetables thoroughly. Use a sharp knife or a mandoline slicer to shred the cabbage into thin strips. Grate the carrots using a box grater and slice the red onion into paper-thin half-moons. Place all the shredded vegetables into a large mixing bowl and toss them together until they are evenly distributed.
- In a small saucepan over medium heat, combine the apple cider vinegar, sugar, vegetable oil, dry mustard, celery seed, salt, and black pepper. Stir the mixture constantly until it reaches a gentle simmer and the sugar has completely dissolved. This “cooked” dressing method helps the flavors meld together and softens the cabbage just enough to soak up the liquid without losing its crunch.
- Pour the hot dressing immediately over the cabbage and carrot mixture. Use large spoons or tongs to toss the vegetables, ensuring every strand is coated in the vinaigrette. Cover the bowl with plastic wrap and refrigerate for at least two hours before serving. This chilling time is crucial, as it allows the vegetables to pickle slightly and the flavors to deepen.
- Cook Time: 20 minutes